Ingredients
Method
- Whisk the eggs, water, salt, and pepper for 30-60 seconds until completely blended and slightly frothy.
- Use an 8-inch non-stick skillet over medium-low heat. Melt the butter until it foams but doesn't brown.
- Pour the eggs in the pan. As the edges begin to set, gently pull them toward the center with a silicone spatula while tilting the pan so uncooked egg flows unterneath. Continue until the eggs are mostly set but still look glossy on top.
- Place the fillings on one half of the omelet. If using cheese, add it first so it melts beautifully.
- Using the saptula, fold the empty side over the filling. Let it cook another 30-60 seconds. Slide onto a warm plate. A cool plate cools the eggs quickly, while a warm plate keeps the omelet soft and delicious until you're ready to eat.
Notes
Roseafied Meal Prep Tips:
Chop and cook all your vegetables for the week.
Cook bacon, sausage, or ham ahead of time.
Allow to cool completely and portion into small containers or freezer bags.
Then each morning all you have to do is whisk two eggs, add your prepared fillings, and breakfast is ready in about 5 minutes.
More tips:
Don't overcrowd the omelet with fillings.
Cook vegetables first to remove excess moisture.
Low and slow is better than high heat.
Take the omelet off the heat while it's still slightly glossy - it will finish cooking from the residual heat and stay tender.